homebrewandbeer.com

Considering making this recipe that i have found.

-Amber/Nut Brown Ale can
-1.25kg light malt extract
-250g wheat malt extract
-250g CSR golden syrup
-250g cofee sugar crystals
-6g crushed coriander seeds
-half an oranges zest

Question:
What kind of yeast should i use? Just the one from the amber/brown ale kit?

How much will all the ingredients cost?

Is there anything i can omit from the above that will not affect taste but maybe drop the alcohol content to around 5-6%?

Don't know about cost.

Think that orange will be overpowered else where. Maybe zest from 2 oranges

Andy

There is alot of fermentable sugars in there, attributing to the alc/vol. Nothing much you can do about if, if you want the citric acids from the oranges etc to stay in the flavour.

Try a blood orange...

Hi

Does anyone know if coffee sugar crystals will work the same as Belgian Candi Sugar, I think this candi sugar imparts a wine like taste than can be found in Trappist beers or would a darker sugar such as Muscovado or demerara sugar would work as well?

H,
The problems with relying on sugars for for flavor are twofold.
1- the amount you add is quite small compared to the batch size, &
2- they ferment out into alcohol, losing a lot of their distinctive flavor as they go.
With 500g of golden syrup & crystals/demerara/whatever you may get some of the flavor thru in the final brew, but not much.
I note on re-reading your post that you are only adding 750g of sugars- this will be a mild brew indeed, unless you are planning to make it up to say 15l.

Mr H wrote:Hi

Does anyone know if coffee sugar crystals will work the same as Belgian Candi Sugar, I think this candi sugar imparts a wine like taste than can be found in Trappist beers or would a darker sugar such as Muscovado or demerara sugar would work as well?

this could maybe work. perhaps you could try boiling it with citric acid, as per this thread, to get more residual sugars in the final brew?
http://homebrewandbeer.com/forum/viewtopic.php?t=190
from my understanding the method jay mentions creates something very similar to candi sugar.. (not really an invert sugar)

Undercover1,

There is actually 2kgs of sugars in the recipe. Does anyone know what final volume i should make this up to?

Make it up to 23 litres. Any less and you'll likely end up with a very syrupy beer.

Cheers,

Oliver

Finally got this started, hopefully a winner

-Nut Brown Ale can
-1.25kg light malt extract
-250g wheat malt extract
-250g CSR golden syrup
-250g cofee sugar crystals
-25g crushed coriander seeds
-10g crushed cummin seeds
-full orange zest (made it 1 full orange instead of 1/2 as i seperated the white sour parts and it didnt leave much zest)

Boiled for 10-15mins with seeds and orange, added can last and strained into fermenter. SG 1060. Made to 23L

I hope you were using a Belgian Ale yeast for this one isn't it? A great deal of what makes a trappist ale standing out is being the yeast. Something from the 500 range in WhiteLabs should be wonderful, wonderful. The rest of your recipe is looking fantastic for a Belgian dubbel.

If you're really looking for invert sugar, lyle's Golden syrup (must be Lyle's brand) is the same sugar as Belgian candi sugar, just in syrup form. I'm not a believer in candi sugar, sucrose isn't the devil that a lot of people make it out to be, as long as you dont use 1kg of it.

hrundi is right on, you can pretty much ferment any reasonable grain bill with a trappist/Belgian strong strain and get something pretty close.

HI, I've done similar to this recipe half a dozen brews with a forbidden fruit yeast (wyeast). I am pretty sure that the yeast in the commercial FF is a live strain - it is certainly bottle conditioned.

From my experience, brewed at 18d it is a bit dry, but starting at 23,24 with a good starter got a nice charachter like the real deal. The best one I have done and has been repeated is

muntons (i think) belgian ale kit, 1.5kg LME, 250grams brown sugar,
500grams english crystal malt steeped for 40 minutes (adds sweetness), orange peel (or tablespoon of maramalade, corriander).

very nice indeed

I did actually use Lyles golden syrup, but more from accident than anything else. For the yeast i was actually told the yeast from the tin would do the job, the tin was a Black Rock Nut Brown Ale. The gravity started at 1058 and is down to about 1020 after 5 days. Hope it turns out alright. Been at 18-20 degrees.

Sorry to drag up an old thread but thought i'd use this instead of creating a new one.
Have spent ages searching through these and can't find a good answer.
Tried one the other week and loved it!!

Any recipe ideas?
Cheers, Rysa.

The recipe from this thread looks very similar to the Forbidden Fruit recipe I found on the G&G website - except the G&G recipe uses the Forbidden Fruit yeast. I think the yeast is fairly crucial.

Cheers moby, looks like i have to search a bit further.

Anonymous wrote:Considering making this recipe that i have found.

-Amber/Nut Brown Ale can
-1.25kg light malt extract
-250g wheat malt extract
-250g CSR golden syrup
-250g cofee sugar crystals
-6g crushed coriander seeds
-half an oranges zest

Ok, i've tried a similar recipe, but i used the MS nut brown can, less the LME and halved the rest and made to 11.5lt. (ie just assumed the MS can was enough to replace the malt). to mine, it was awful, the roasted malt over tones are unbarable in conjunction with the orange zest, and it is sickly sweet for the first mouthful, then quite bitter after. not sure if its the kit or what, but i would use a real ale can or similar, and sub in some Vienna.

Looks ok, lots of sugars in there! Perhaps halve the golden syrup and the coffee crystals.
Anyway for god's sake use the 3463 Forbidden Fruit Yeast from Wyeast or you could try culturing your own from a bottle of Forbidden Fruit, using either of these will cr@p all over the results you would get by using a dry yeast.

Plenty of info here and on other forums on how to culture yeast from a commercial bottle.

Beers
DK

if anyone is looking for some forbidden fruit yeast in my area i'v just put down a wit with the stuff and would be happy to give out some slurrry when it's done

-Phill

Can you buy the yeast online as i'm pretty sure my local won't have it.